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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Crunchy, creamy, and just a little spicy (thanks to the wasabi). Ingredients:
1 tablespoon sesame seeds |
2 tablespoons unseasoned rice vinegar |
1 tablespoon mirin (sweet japanese rice wine) |
2 teaspoons soy sauce |
1 1/2 teaspoons asian sesame oil |
1 1/2 teaspoons coarse kosher |
salt |
1 teaspoon wasabi paste (horseradish paste) |
2 cups coarsely chopped trimmed watercress (leaves and tender stems from 2 medium bunches) |
4 green onions, thinly sliced on diagonal (about 1 cup) |
1/2 cup 1/3-inch cubes peeled jicama |
2 large avocados, halved, pitted, peeled, cut into 1/3-inch cubes |
Directions:
1. Stir sesame seeds in dry skillet over medium heat until aromatic and light golden, about 2 minutes. Transfer to small bowl to cool.
2. Whisk next 6 ingredients in large bowl to blend. Add watercress, green onions, and jicama; toss to coat. Gently stir in avocados. DO AHEAD: Can be made 1 hour ahead. Cover; chill.
3. Sprinkle salsa with toasted sesame seeds and serve chilled.
4. *Available in the Asian foods section of some supermarkets and at Japanese markets.
5. Test-kitchen tip: To keep avocados from discoloring after they're diced, place them in a strainer or colander and rinse under cold running water, then drain well. The color will stay bright for at least an hour.
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